Bottle o' Beer Beef Stew with Fire-Roasted Tomatoes

Bottle o' Beer Beef Stew with Fire-Roasted Tomatoes

Serves 4 to 6

Dark beer helps create a flavorful background for this beef and vegetable stew.

  • 2 pounds beef stew meat, cut into 1-inch cubes
  • 1/2 cup flour seasoned with salt and pepper
  • 2 tablespoons canola or sunflower oil
  • 1 large onion, peeled and cut into 1/2-inch pieces
  • 12 ounces dark beer
  • 2 cups beef broth
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 2 medium carrots, cut into 1/2-inch pieces
  • 2 medium potatoes, cut into 1/2-inch pieces
  • 1 cup frozen green peas
  • 1/2 teaspoon sea salt
  • Ground black pepper, to taste
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Toss meat with seasoned flour to coat all sides. Heat oil over medium-high heat in a large heavy bottomed saucepan or Dutch oven and brown meat. Work in small batches so that the meat is not crowded and browns well on all sides. Remove meat and cook onion briefly in pan. Add browned meat, beer, stock and tomatoes and cover pot with a heavy lid. Simmer over low heat one hour. Stir in carrots and potatoes and continue to simmer over low heat, uncovered, for another hour until meat is very tender and the stew is a dark rich color. Add peas during the last ten minutes of cooking. Season with salt and pepper.

Nutritional Info: 
Per Serving:600 calories (230 from fat), 26g total fat, 7g saturated fat, 115mg cholesterol, 1200mg sodium, 42g carbohydrate (5g dietary fiber, 10g sugar), 44g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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